Butter Cauliflower
This veggie version of Butter Chicken is the most comforting meal you can make today.
Ingredients
Butter Cauliflower Marinade
- 1 large head of cauliflower around 1.5 kg
- 3 tsp gram masala
- 1 tsp tumeric
- 1 tsp coriander or coriander seeds crushed
- 1/2 tsp salt
- 1 cup full fat greek yogurt
- 1 tbsp olive oil
Butter "Chicken" Sauce
- 50 g raw cashews
- 1 large white onion
- 7 cloves of garlic or to preference
- 10 g fresh ginger
- 30 g butter
- 50 g tomato paste
- 1 can of diced tomatoes 400 g
- 1 can of coconut milk 400 ml
Instructions
The Cauliflower
- Begin by soaking the cashews in boiling water for 10 minutes.
- Preheat your oven to 400°F (205°C).
- In a mixing bowl, combine the cauliflower, already cleaned and cut into bite-sized florets. Add the yogurt, garam masala, cumin, coriander, turmeric, and salt.
- Transfer the seasoned cauliflower mixture to a baking tray lined with parchment paper and bake for 15 to 20 minutes, stirring occasionally, until they are golden on the outside. They should be "al dente"; make sure not to overcook them.
Making the sauce
- Heat a large pot over medium-high heat and sauté the garlic, onion, and ginger in oil for about 5 minutes.
- Stir in the garam masala, coriander, cumin, salt, and cayenne pepper, cooking for an additional minute to toast the spices, stirring continuously. Be careful not to let them burn.
- Add the softened cashews (strained), diced tomatoes, tomato paste, sugar, and coconut milk to the pot.
- Blend the mixture until smooth using an immersion blender or transfer it to a standing blender. Let the sauce simmer on low heat.
- When the cauliflower is ready, gently add it to the pot of sauce.
- Stir everything together so that all the cauliflower is covered in the sauce. Cover and let it simmer on low heat for a few more minutes.
- Serve the dish with your freshly made naan and basmati rice, and enjoy!